Farmer's market haul

Exploring Local Flavours: A Journey to the Farmer's Market

It’s the first sunny day you’ve seen for a while, and it feels like a great opportunity to explore your local farmer's market. The season is changing, and new recipes from The Sunlight Sets are calling out to me. These simple set menus are light and easy to digest, perfect for welcoming the warmer days ahead.

As I stroll through the market, I’m on the lookout for more than just apples. I’ve eaten so many this season! I come across the ugliest vegetable I’ve ever seen, heavy as a bowling ball. It turns out to be a celeriac. I remember enjoying a delicious, creamy salad made from this unique vegetable at a French bistro. Inspired, I decide to take a chance on recreating a fresher version for lunch.

Next, I discover a stand selling fermented drinking vinegars. I’ve never tried them before. The vendor smiles and advises, “Make sure to mix it with water, never drink it straight from the bottle.” I purchase a bottle of rhubarb shrub. Its sour, fruity flavour will perfectly complement the cured salmon I plan to serve with my salad.

Back at home, I lay out the fish, celeriac salad, and a stack of crumbly, home-baked oatcakes on one long plate. My farmer's market haul is on display, and I can’t help but smile, knowing that each day is getting a little longer and a little brighter from here.

Delicious Recipes to Try

Salmon Gravlax with Celeriac Remoulade

Serves 2, with leftovers for tomorrow

Ingredients:

• ½ small to medium celeriac (300-400g)

• ½ lemon

• 1 tsp capers

• 120g salmon gravlax (or hot smoked salmon, pickled herring, or anchovies)

• ½ small bunch soft green herbs, like chives or parsley

• ½ cucumber

  
  

Dressing:

• 1 lemon

• 2 tbsp mild extra virgin olive oil

• 2 tbsp natural live yoghurt

• 1 tbsp apple cider vinegar

• 2 tsp Dijon mustard

• Black pepper

  
  

Method:

1. Cut a thin slice off the celeriac’s base to create a flat surface. Remove any bumps with a small sharp knife. Peel the skin off using a peeler.

2. Use a julienne peeler to make matchstick-sized pieces. Alternatively, cut the celeriac into 3mm slices and then into matchsticks, or coarsely grate with a food processor or box grater—be careful with your fingers!

3. Bring a large pan of water to a boil. Add the julienned celeriac for a few seconds, then rinse under cold water. Drain and pat dry with a tea towel. Set aside in a large salad bowl.

4. To make the dressing, whisk the ingredients together in a glass jug. Use a hand blender for a smooth consistency.

5. Add the capers to the bowl of celeriac, then mix in the dressing gradually until it just coats the vegetables.

6. Spoon the salad onto a plate, drape slices of salmon next to it, and scatter with chopped herbs. Serve with sliced cucumbers and oatcakes.

   
   

Farmer's market haul

Rustic Oatcakes

Makes 12

Ingredients:

• 70g rolled oats

• ½ tsp salt

• Black pepper

• 40 ml olive oil

• 50ml boiling water

  
  

Method:

1. Preheat the oven to 180°C. Line a baking tray with baking paper.

2. Put the oats in a food processor and pulse until you reach a fine texture, with a few coarse flakes.

3. Mix the ground oats, salt, and a little ground black pepper in a bowl. Make a well in the centre.

4. Pour the olive oil into the well, along with a dash of boiling water. Stir to bring the mixture together into a firm dough.

5. Work quickly, adding more boiling water if needed to form a ball of dough.

6. Scrape the dough onto the lined tray and cover with another sheet of baking paper. Roll out to a thickness of 3-5 mm.

7. Slide the rolled dough onto a freezer-safe tray, keeping the baking paper on both sides. Freeze until firm but not frozen, about 30 minutes.

8. Peel off the top layer of baking paper. Cut out oatcakes using a 6-7 cm round cutter and transfer to the set-aside paper, leaving a 2-3 cm gap between each.

9. Bring together the scraps and roll flat until all the dough is used up. Add a few drops of water if the dough gets dry.

10. Bake the oatcakes until lightly golden and cooked through, about 20 minutes. They may need another 10 minutes after flipping. Leave to cool, then store in an airtight container.

Rhubarb Shrub Mocktail

Makes 2 mocktails, and 2 for the neighbours

Ingredients:

• 1 stalk of rhubarb (or 1 cup of any fruit: try blackberries or plums, stoned and skin on)

• ¼ cup brown sugar or honey

• Up to ½ cup apple cider vinegar

  
  

Method:

1. If using hard fruit like rhubarb or plums, grate or roughly chop it into small pieces.

2. Combine the fruit and sugar or honey in a glass jar with a lid, or a non-metal bowl, and mix together. Cover and let sit on your cool kitchen counter for 24 hours.

3. The next day, stir in the vinegar gradually, up to ½ cup, to achieve a 1:1 ratio of vinegar to fruit. Cover and refrigerate for an hour, or overnight if you have time.

4. Strain the fruit mixture through a fine-mesh sieve into a wide measuring jug, jar, or bowl.

5. To serve, fill a short glass with ice cubes. Add 1 part fruit shrub to 3 parts soda water. Remember, don’t drink the shrub without diluting it to protect your digestion and teeth.

   
   

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Make It Work for You

If you are following a short-term low FODMAP diet, consider using sugar instead of honey to make the shrub. The small amount of sugar keeps this recipe healthy. Avoid stone fruits like plums and stick to rhubarb or fresh berries.

The Ritual of Connection

I encourage you to invite a friend or family member to join you for a morning walk once a week. Share what you’re looking forward to and something you’d like a little help with. Movement loosens the body, and talking lightens the load.

Author: Kym Lang. Photography: Kym Lang.